568. Mango and Passion fruit Yeast Bread

MANGO AND PASSION FRUIT YEAST BREAD
1 Loaf

2½ cups plain flour (all purpose flour)
 ½ cup desiccated coconut
¾ cup warm thick fresh mango puree
2 tsp instant active dry yeast
3 tbsp sugar
½ tsp salt
1 tsp ginger powder
2 tbsp chilled butter
¼ cup chopped cashew nuts
3-4 (about ¼ cup) passion fruit pulp (pulp from 3-4 fruits)
¼-⅓ cup candied mango pieces

1 tbsp milk for brushing the top
extra flour for dusting
extra butter for greasing

1. Put flour,sugar,ginger powder,salt, coconut and yeast into a big bowl and mix well.
2. Warm up the mango puree till its lukewarm. Add the passion fruit pulp to it.
3. Add the mango puree to the flour mixture and form a dough.
4. Dust the worktop with some flour and knead the dough till it is smooth and elastic. 
5. In between keep on adding bits of butter. Knead the dough for 10-15 minutes by hand or if you are using a machine 7-10 minutes. Add the chopped nuts and candied mango.  Knead the dough to incorporate the fruit and nuts.
6. Shape the dough into a big ball.
7. Grease the bowl lightly with butter and place the dough in it.
8. Cover the dough with a tea towel or cling film.
9. Place the bowl with the dough in a warm place and let it rise till its double the size. This will take about 1½ – 2 hours.
10. Knead the dough gently to remove the air.
11. Grease a baking tray lightly with butter.
12. Dust the worktop with little flour.
13. Gently knead the dough and make it into a round shape.
14. Cover it with a tea towel and let it rise for 45 minutes.
15. Preheat the oven to 180°C.
16. Brush the top with milk.
17. Put the loaf into the oven to bake for 35 -45 minutes.
18. If the bread top browns too quickly, cover it with some foil and bake.
19. Take the loaf out of the oven. 
20.  Let it cool on a wire rack.
21. Slice and serve.

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